Bill had a great time on Monday in the audience for Late Night with Conan O’Brian. The opening sequence was hilarious as Conan toured San Francisco making sure to visit all the famous places… Golden Gate Park, Chinatown, Lombard Street, Fisherman’s Wharf and more. Of course he had to visit the Victorian house from the show Full House! And who should answer when he knocked on the door??? Bob Saget! They continued their tour together in a montage mimicking the opening credits from Full House. The show has been pretty entertaining so far this week… no mention of jetBlue yet. I haven’t watched last night’s airing yet which would be the most likely to have a jetBlue mention. Ingaural flights to SFO began yesterday. Bill said yesterday went very well with plenty of media at SFO for the station opening. At one point when Bill was helping clean the plane for it’s departure, he got stuck in the back of the airplane as David Neeleman came on board with a press crew. I’m really hoping there’s a newspaper photo of David Neeleman on the airplane with Bill’s head in the backgorund checking to see if they’ve gone yet. Or even better, video. Stay tuned.
I’ll be in the Bay Area this weekend for a day of girly shopping. Veronica and I are going to San Francisco to shop for wedding shoes and makeup. I’m in search of some cute ballet flats or strappy sandals to wear with both my wedding gown and my Chinese dress. I got a pair of flip flops a while back that would actually work with both, but, I’m having buyer’s remorse about them. We’ll see what I can find tomorrow.
In honor of it being Friday, here are a couple of recipes that Bill and I have had success with. Enjoy.
Tomatoes Stuffed with Lamb and Rice (Yemistes Domates me Rizi)
6 ripe beefsteak tomatoes
(even better if they’re home grown)
1/4 cup plus 4 teaspoons extra-virgin olive oil
2 cups medium-diced onion
1 teaspoon minced garlic
6 tablespoons uncooked long-grain white rice
1/2 pound ground lamb
1/4 cup pine nuts, toasted
2 tablespoons finely chopped fresh parsley leaves
1 tablespoon finely chopped fresh dill leaves
1/4 teaspoon kosher salt
1/8 teaspoon finely ground fresh black pepper
1/2 cup grated kasseri cheese
(a sharp white Cheddar is a good substitute if you can’t find this)
1 cup water, for pan
Preheat the oven to 375 degrees F.
Cut the top off of the tomatoes and clean out all of the pulp,
leaving a 1/2-inch thick skin. Reserve the pulp. In a medium saute pan,
heat 1/4 cup of the olive oil over medium heat. Add the onion and saute
until the onions are golden brown, about 5 minutes. Add the garlic,
reserved tomato pulp, and rice, and simmer for 5 minutes. Add the lamb,
pine nuts, parsley, dill, salt, and pepper. Stir to combine and
continue cooking until lamb is browned.
Fill the tomatoes with the lamb mixture, sprinkle the tops
with cheese, and drizzle with the remaining 4 teaspoons of olive oil.
Place in a 9-by 13-inch baking dish. Pour water in the bottom of the
dish and bake for 1 hour. Serve warm.
I would recommend not drizzling the tomatoes with olive oil at the end, the ground lamb provide plenty of fat. Our ended up being a little too oily in the end.
40 Cloves and a Chicken
(ridiculously easy and works perfectly if using a cast iron frying pan)
1 whole chicken (broiler/fryer) cut into 8 pieces
1/2 cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves garlic
Salt and pepper
Preheat oven to 350 degrees F.
Season chicken with salt and pepper. Toss with a 2 tablespoons olive
oil and brown on both sides in a wide fry pan or skillet over high
heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and
bake for 1 1/2 hours.
Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.
Spread the leftover roasted garlic cloves onto some crusty bread or toast. Mmmmmmmmmm.